New research from our team at INQUIS looked at a new short chain fructo-oligosaccharide (scFOS) fermented from sucrose, which had not yet been clinically tested to determine its digestibility. We therefore conducted a randomized, controlled, cross-over study in 3 phases to explore the glucose and insulin responses to this novel short chain fructo-oligosaccharide. The results of the trial demonstrate that the scFOS did not raise glucose and insulin levels, suggesting that it can be classified as an unavailable carbohydrate. This was further confirmed in the next experiment when the scFOS partially replaced some of the flour in white bread and resulted in a reduced postprandial glucose response. This scFOS may therefore be useful as a replacement for carbohydrate in various applications and may help reduce both the postprandial glucose response and the energy density of a food.

“Testing new ingredients is always an exciting part of the work we do here at INQUIS,” says Dr. Alexandra Jenkins, Director of Research. “We love playing a supporting role as our clients develop new products to address important needs in the food and ingredient landscape.”

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